Nutrient composition for athletes and method of making and using the same

A method for the preparation of a palatable, orally ingestible nutrient blend, comprising the steps of:

• (a) preparing a first mixture consisting essentially of pure essential and non-essential free amino acids wherein the amino acids, expressed as an approximate weight percent of total free amino acid, comprise:
• ______________________________________ L-Isoleucine 15.50% .+-.2% L-Leucine 16.00% .+-.2% L-Valine 10.69% .+-.2% L-Lysine 13.92% .+-.2% L-Methionine 2.10% .+-.1% L-Phenylalanine 0.41% .+-.0.2% L-Threonine 2.90% .+-.1.5% L-Tryptophan 1.02% .+-.0.5% L-Alanine 9.30% .+-.2% L-Arginine 8.22% .+-.2% L-Aspartic Acid 0.32% .+-.0.15% Aminoacetic Acid 3.91% .+-.1.8% L-Histidine 4.02% .+-.2% L-Proline 8.38% .+-.2% L-Serine 2.39% .+-.1% L-Tyrosine 0.47% .+-.0.2% L-Cysteine 0.45% .+-.0.2% ______________________________________
• (b) dry-blending the mixture of free amino acids under high shear conditions to effect a transition from a crystalline to an amorphous appearance;
• (c) preparing a second mixture of nutrient factors comprising vitamins, trace elements and minerals;
• (d) dry-blending said mixture of nutrient factors to a uniform particle size of between about 10 and 20 microns;
• (e) preparing a third mixture comprising carbohydrates, electrolytes, and flavoring aids;
• and
• (f) combining said first, second and third mixtures into a homogeneous powder.